Description
This Pineapple Chicken Stir-Fry recipe offers a harmonious blend of sweet and savory flavors, combining tender chicken pieces with caramelized pineapple and vibrant bell peppers. Marinated chicken and a tangy pineapple-based sauce come together in a quick stir-fry, delivering a delicious, restaurant-style meal perfect for a weekday dinner.
Ingredients
Scale
Chicken Marinade
- 1 lb chicken thighs (or breast), cut into 1” (2.5 cm) pieces
- 1/2 teaspoon salt
- 1 tablespoon Shaoxing wine (or dry sherry)
Sauce
- 3/4 cup pineapple juice
- 2 tablespoons light soy sauce (or soy sauce)
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
Coating
- 1/3 cup cornstarch
Vegetables and Oil
- 4 tablespoons peanut oil
- 1 cup pineapple slices, cut into 1” (2.5 cm) chunks
- 1 bell pepper, cut into 1” (2.5 cm) pieces
- 1 tablespoon minced ginger
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with salt and Shaoxing wine. Mix well and let the chicken marinate while you prepare the other ingredients to enhance flavor and tenderness.
- Prepare the Sauce: In a separate medium bowl, whisk together pineapple juice, light soy sauce, rice vinegar, brown sugar, and 1 tablespoon cornstarch until the sugar and cornstarch are fully dissolved. Set this mixture aside to be added later.
- Coat the Chicken: Add 1/3 cup cornstarch to the marinated chicken, tossing thoroughly to evenly coat each piece. This helps achieve a crispy texture when cooked.
- Brown the Chicken: Heat peanut oil in a large nonstick or carbon steel skillet over medium-high heat until hot. Shake off excess cornstarch from the chicken and place pieces in the pan without overlapping. Cook undisturbed for about 2 minutes until the bottom is browned, then flip and brown the other side for another 2 minutes. Remove chicken and set aside to cool slightly.
- Sauté the Vegetables and Pineapple: Use paper towels to wipe excess oil from the skillet, leaving about 1 tablespoon. Add more peanut oil if needed. Reheat skillet over high heat, then add pineapple chunks, bell pepper pieces, and minced ginger. Let them cook undisturbed for 1-2 minutes to caramelize the pineapple and blister the peppers, stirring occasionally to prevent burning.
- Thicken the Sauce: Stir the sauce again to dissolve any settled cornstarch and pour it into the skillet with the vegetables and pineapple. Cook while stirring until the sauce thickens and coats the vegetables evenly.
- Combine and Serve: Remove the skillet from heat and return the browned chicken to the pan. Toss everything together to coat the chicken thoroughly with the thickened sauce. Serve hot, ideally accompanied by steamed rice for a complete meal.
Notes
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Use chicken thighs for more flavor and juiciness; chicken breast can be used for a leaner option.
- Cornstarch helps to create a crispy coating and thickens the sauce; ensure it is evenly distributed and fully dissolved when making the sauce.
- Use a wok or a large nonstick skillet to allow ample space for stir-frying without overcrowding.
- Adjust the sweetness by varying the amount of brown sugar or pineapple juice according to taste.
- Serve with steamed jasmine or basmati rice to soak up the flavorful sauce.
